Recipe for homemade sausage rolls

These selfmade sausage rolls, that includes flaky pastry and a hearty, flavorful filling, are good for any gathering or as an opulent snack.

250g unsalted butter, chilly, lower into small cubes

1 small onion, finely chopped

1 tablespoon contemporary sage, chopped (or 1 teaspoon dried)

1 tablespoon contemporary thyme leaves (or 1 teaspoon dried)

Salt and pepper, to style

1 egg, crushed, for egg wash

Directions

In a big bowl, combine the flour and salt. Add the cubed butter to the flour, however don’t combine too completely. You wish to depart chunks of butter seen; that is key for flaky pastry.
Regularly add the chilly water, mixing till the dough simply begins to return collectively. Keep away from overworking the dough; it ought to be tough and shaggy.
On a calmly floured floor, roll out the dough right into a rectangle about 1cm thick. Fold it into thirds, like a letter. That is your first fold.
Wrap the dough in plastic wrap and chill within the fridge for a minimum of 20 minutes.
Take away the dough from the fridge, and on a floured floor, roll it out once more right into a rectangle and fold it into thirds. Do that folding course of a complete of 4 occasions, chilling the dough for a minimum of 20 minutes between every fold. After the ultimate fold, chill the dough for a minimum of an hour earlier than utilizing.

Preheat your oven to 200°C (390°F).
On a floured floor, roll out the puff pastry to about 5mm thick in a big rectangle form.
Form the sausage combination into a protracted cylinder alongside one fringe of the pastry, leaving a small border.
Brush the other fringe of the pastry with crushed egg.
Fastidiously roll the pastry over the sausage meat, wrapping it absolutely, and seal the sting.
Lower the lengthy roll into particular person items, about 5cm every.
Brush the highest of every sausage roll with extra egg wash.
Place the sausage rolls on a baking sheet lined with parchment paper, guaranteeing they aren’t touching. Bake within the preheated oven for 25-Half-hour, or till the pastry is puffed and golden brown.

Serving: Let the sausage rolls cool barely on a wire rack earlier than serving. They are often loved heat or at room temperature.

This content material was generated by an AI mannequin and verified by the creator.